Kwitiaow Phad Thai (Thai-Fried Noodles and Sa
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Yield: 6 Ready in 1 hours
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|1/2 cPeanut oil; or corn oil|
|11 ozRice; or cellophane noodles **|
|1 tbWhite soya sauce|
|7 ozraw shrimp; Large, shelled|
|3 tbsweet white radish; Prsrvd|
|3 tbshallots; Sliced|
|1/4 cChicken Stock|
|1/2 cTamarind juice|
|15 ozBean sprouts|
|4 ozFirm bean curd; (tofu), diced|
|3 tbDried shrimp; chopped|
|4 Scallions; sliced|
|1/3 cUnsalted peanuts; chopped|
|1/3 cPalm sugar|
Kwitiaow Phad Thai (Thai-Fried Noodles and Sa Preparation
**(sen lek or woon sen), soaked in cold water for 7 to 10 minutes, if dried Mix all the sauce ingredients together in a pan and boil until reduced to about 2/3 cup. Set aside to cool. Heat the oil in a wok or pan until very hot, then add the prawns and bean curd and stir-fry lightly for 1 minute. Add the preserved radish and shallot, fry for 1 minute, and break in the eggs. Stir-fry for a minute, then add the noodles and chicken stock. When the noodles are soft (about 2 minutes), add the dried shrimp, peanuts, spring onions and bean sprouts. Add the sauce, fry for a couple of minutes and serve. Serve accompanied by chopped peanuts, chopped dry chillies, sugar, lime wedges, spring onions, and fresh bean sprouts, all in small saucers.
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